Cherry Jam Cookies

Sometimes in Taiwan, baking can be complicated.  You wake up in the morning thinking you'll try a new recipe for blondies.  Easy.  All you have to do is go to a specialty import shop and buy some condensed milk.  But then you get there, and they don't have condensed milk.  But the butter is already out softening on your counter.  What do you do?

Make cherry jam cookies of course.  I'm still trying to find ways to get rid of the cherry jam in my fridge, so these little beauties went into the oven.  They are light and golden with a hint of cherry red peeking through here and there, and the glitter of demerara sugar on the outside adds a bit of crunch.  Underneath the sweetness from the cherries is a punch of heat from ground ginger that warms up your mouth.  These are light and not overly sweet.  They'd be great with tea or coffee.  Luckily they're small because eating just one is nearly impossible.

Order 2 dozen now for $16 or $0.50 each

Original recipe by Joy the Baker